Grilled Chicken Salad Recipe

Prep and pound

Pat chicken breasts dry with paper towels. If breasts are uneven thickness, place each between plastic wrap and gently pound to an even 3/4-inch thickness with a meat mallet or rolling pin (about 1–2 minutes).

Marinate

In a bowl combine 2 tbs olive oil, garlic powder, paprika, 0.75 tsp salt, 0.5 tsp black pepper, and 1 tbs lemon juice. Rub the mixture evenly over both sides of the chicken. Let rest at room temperature for 15 minutes or refrigerate up to 2 hours (bring to room temp before grilling).

Grill

Preheat grill or grill pan to medium-high (400–450°F / 200–230°C). Oil the grates or brush pan with a little oil. Grill chicken 4–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Avoid flipping more than once. Remove from heat and rest for 5 minutes, then slice chicken crosswise into 1/4–1/2-inch strips.

Prepare vegetables and fruit

Rinse and dry the romaine lettuce, then chop or tear into bite-size pieces to yield about 6 cups. Dice tomatoes into roughly 1/2-inch pieces to make 1 cup. Peel the cucumber (optional) and slice into half-moons to total 1 cup. Thinly slice red onion and measure 1/2 cup (soak in cold water 5 minutes if you want milder onion, then drain). Core and seed the bell pepper and cut into thin strips or 1/2-inch pieces to total 1/2 cup. Segment the orange: cut away peel and pith, then cut between membranes to free segments; reserve any juices for the dressing.

Combine salad

In a large bowl combine the chopped romaine, diced tomatoes, cucumber slices, sliced onion (drained if soaked), bell pepper pieces, orange segments, and 1/2 cup shredded cheese. Toss gently to combine.

Add croutons last

Just before serving, sprinkle 3/4 cup croutons over the salad so they remain crunchy.

Whisk dressing

In a small bowl or jar combine 3 tbs extra virgin olive oil, 2 tbs fresh orange juice (and any reserved orange juice from segmenting), 1 tbs vinegar, 1 tsp Dijon mustard, 1 tsp honey, 0.25 tsp salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning (add more honey for sweetness, more vinegar for tang).

Dress the salad

Drizzle about half the dressing over the salad and toss gently to coat. Add more dressing to taste, being careful not to overdress. Reserve a small amount to drizzle on the sliced chicken if desired.

Divide the dressed salad among 4 plates or two large portions. Arrange sliced grilled chicken over each portion. Sprinkle a little extra shredded cheese and any remaining croutons. Serve immediately with extra dressing on the side.